Tuesday, September 13, 2011

this week's roses

The first small bunch of roses that I cut for my kitchen didn't last very long.
Barely a week.

But that's okay, it meant I got to got out and cut a new bunch.

This time, as well as the white and apricot, I noticed two other bushes coming into flower.
One, a gorgeous bright yellow, the other, my favourite dark red.
So I cut just one of each of those. I can't take them all, it's a community garden and others might want some.

Here's a bird's eye view.
The red has the most amazing fragrance.
They're all scented, but the red is the one that is now fragrancing my whole kitchen.
Because they're right by the front door too, I get to smell them as soon as I walk in from work.

I just love them.

I brought my four surviving rose cuttings with me and I think I'll plant them in among the others, there's plenty of room and I don't think anyone will mind.
(Someone else has recently put in a new lavender)
They'll be better off in the ground anyway.

Grab a cardboard box from the supermarket, cut it down so it's only 6 inches deep, put the rose petals in the bottom and place in warm sunny place indoors. Keep stirring the petals as you put more in and you're on your way to gorgeous potpourrie.I've been cutting mandarin peel into tiny strips and drying them to ad to the spice potpourrie I haven't looked at (it's in a big box) since mum went into the home.